The moment I knew that this Friday's recipe for FFWD is pissaladière, I jumped on board with the rest of the Doristas and made this for dinner . Looking at the photo in Dorie's lastest book AMFT , I knew I would love it :) Each time I set my eyes on a mouth-watering food photo, I will just have to cook or bake them !
This recipe comes from Dorie's friend Rosa Jackson, who teaches cooking in Nice, her hometown. Pissaladière is what Rosa calls " a treasured Nicoise street food, sold in every boulangerie of Vieux Nice and at several stands specializing in quick eats. Actually it is not so quick to make, since the base is of a simple yeast dough that needs an hour to puff. If both the dough and the onions topping can be made ahead, you can get your pissaladière into the oven with a snap of the fingers :)
The word pissaladière comes from the word anchovy paste, pissala. It is stirred into the onions to intensify their flavor. I used dried anchovies instead of canned anchovies. I pan fried them with bay leaf and fresh oregano ( in place of thyme as required by the recipe ) in olive oil. Chop them coarsely and mixed into the caramelized onions...wow the fragrant of the pan fried anchovies is so intense that Wild Boar could not wait to devour them :)
Pissaladière can be served as a starter, a snack or paired with a salad, a light meal. For me, I served this for our dinner...something light and yet delicious. Love the caramelized onions topping with the pissala in it. I am glad I did not give this a miss and instead jumped on board with all the Doristas . I love the base with its crunchy edges and the topping is a winner ! I let my pictures tell the rest.....
Have a great weekend !
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